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Influence of cavitation effect on stability of aflatoxin in milk
- Source :
- 15th International Conference on Fundamental and Applied Aspects of Physical Chemistry. 7th Workshop: Specific methods for food safety and quality, Sept. 22. 2021, pp. 69-74, Belgrade
- Publication Year :
- 2021
-
Abstract
- Mycotoxins are common natural food contaminants which pose a risk to human and animal health. The cavitation effect is often used to break down harmful materials in a liquid medium. In this study, we used a cavitation effect to reduce the amount of aflatoxins in milk. The results showed a 24.2% reduction in aflatoxin content in milk compared to the control sample. These findings indicate that the cavitation effect could be useful for the degradation of aflatoxin M1 in milk.
Details
- Database :
- OAIster
- Journal :
- 15th International Conference on Fundamental and Applied Aspects of Physical Chemistry. 7th Workshop: Specific methods for food safety and quality, Sept. 22. 2021, pp. 69-74, Belgrade
- Notes :
- 15th International Conference on Fundamental and Applied Aspects of Physical Chemistry. 7th Workshop: Specific methods for food safety and quality, Sept. 22. 2021, pp. 69-74, Belgrade, English
- Publication Type :
- Electronic Resource
- Accession number :
- edsoai.on1373802452
- Document Type :
- Electronic Resource